Multigrain Pancakes

These fluffy buttermilk multigrain pancakes are so hearty! Serve these oatmeal flaxseed pancakes to your crew for a breakfast that will keep them full until lunch!

It’s been a while since I posted a new pancake recipe! I’ve mostly been making the same recipe over and over again, my sheet pan buttermilk pancakes….dare I say I was in a pancake RUT?! But no one was complaining, and that recipe is quick enough to make even on a weekday morning when we need to be out the door by 7:50. Well – SOME weekday mornings.

Anyway, we went to IHOP recently for breakfast and instead of my usual skillet or omelette, on a whim I ordered the multigrain pancakes. They were fabulous! So hearty! There was definitely oatmeal in there, plus some other seeds and goodies. I knew I needed to recreate this!

SO – here we are. A few tries later, I think I’ve got it nailed down. These multigrain pancakes are FULL of goodness, and yet they’re still fluffy and wonderful. Mostly thanks to the buttermilk (my favorite thing)!

What’s in a multigrain pancake?

These pancakes are so hearty! They’re made with:

• oats
• whole wheat flour
• flax seeds

I use quick oats in this recipe, which I highly recommend since they don’t make the pancakes too textured. You could also use rolled oats or large flake oats in this recipe as well.

These pancakes are sweetened with honey, and the buttermilk, eggs and butter ensure these pancakes are still nice and fluffy.

Make your own buttermilk. If you don’t have store-bought buttermilk, you can make your own with 2 cups of whole or 2% milk and 2 tablespoons of either lemon juice or vinegar. Let it stand for 10 minutes before using it in the recipe.

How do you make these pancakes?

Start by sifting together the oats, whole wheat, and all-purpose flour, along with the baking soda and baking powder, cinnamon and salt. In another bowl, whisk the melted butter with the eggs, followed by the honey, vanilla and buttermilk.

Combine the wet and dry ingredients and stir it all together slowly. Allow everything to sit for a couple of minutes before preparing your pan or pancake griddle with extra butter.

Once the griddle is hot and buttery, drop about 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake over and cook for another minute or two.

Place the pancakes on to a platter or plate and repeat with remaining batter!

We like to serve our pancakes with whipped cream, maple syrup and sometimes peanut butter 🙂 For this particular batch of pancakes I mixed together a bit of dulce de leche with maple syrup for an extra special treat.

How many pancakes does this recipe make?

If you are scooping the batter in 1/3 cup portions, you’ll get about 10-12 pancakes from this recipe. You can easily double the batch if you’re feeding a crowd or just want to keep half in the freezer for an easy breakfast!

Can you use ground flaxseed instead of whole flaxseeds?

You can definitely substitute the ground flaxseed, but the whole seeds give more of the “multiGRAIN” pancake feel. You could also add in chia seeds to the recipe – try about 3 tablespoons!

If you love pancakes and waffles as much as we do, try some of these other recipes from the blog:

• whole wheat buttermilk pancakes
• chocolate chip sheet pan pancakes
• healthy banana waffles

Multigrain Pancakes

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 20 minutes
• Yield: 10 pancakes 1x

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Description

These fluffy buttermilk multigrain pancakes are so hearty! Serve these oatmeal flaxseed pancakes to your crew for a breakfast that will keep them full until lunch!

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Ingredients

Scale 1x2x3x

• 1 cup quick oats
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup whole flaxseeds
• 2 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• 2 eggs
• 1/3 cup honey
• 1 tsp pure vanilla extract
• 2 1/4 cups buttermilk*

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Instructions

1. In a large mixing bowl, sift together the oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon.
2. In another large bowl, whisk together the melted butter and eggs for a couple of minutes until thoroughly combined. Add in the honey and whisk again, followed by the vanilla extract. Slowly pour in the buttermilk, whisking continuously.
3. Pour the wet ingredients into the dry ingredients, stirring everything together slowly.  Allow everything to sit for a couple of minutes before heating your pan or pancake griddle to medium-high heat. Add a little butter or a drizzle of olive oil to the pan for about a minute before dropping 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake(s) over and cook for another minute or two. Place the pancakes on to a platter or plate and repeat with remaining batter! Serve immediately, with whipped cream, maple syrup or any other toppings you like!

Leftover pancakes can be stored in an airtight container, at room temperature, for 1-2 days, or in the fridge for 3-4 days. You can also freeze pancakes, once completely cooled, for up to 2 months. Thaw overnight in the fridge or microwave from frozen.

Notes

*For homemade buttermilk, add 2 tbsp of vinegar or lemon juice to 2 1/4 cups milk (whole or 2% is best). Let it sit for 10 minutes before using it in the recipe.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: breakfast
• Method: stovetop
• Cuisine: american

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